White Bean and Kale Soup

I had the wonderful opportunity yesterday to visit a friend and her new twin boys.  Ohhh … sweet little babies!  Her boys are two weeks old and weigh in at 5 and 6 lb, respectively.  Our own sweet son weighed almost 10 pounds at birth, so I have little experience with smaller babies.  So sweet and snuggly.  This visit called for something hearty, freezer-friendly, tasty … and vegetarian.  She was thrilled with the results.  My DH took the small portion for lunch and also gave it a thumbs up.  This will be a regular menu item as the Autumn and Winter draw closer.

White Bean and Kale Soup

1/2 sweet yellow onion, diced fine
2 t pre-minced garlic
2 C chopped carrots
1 lb dried Northen white beans, soaked overnight
1 bunch kale, torn into pieces with ribs removed
6 C water
copious amounts of salt, pepper, Italian seasoning blend
about 1/2 t crushed red pepper
2T Maggi seasoning (a very intense soy-style sauce) regular soy could be subbed, maybe Worcestershire

1. Saute onions, garlic, and carrots in olive oil about 5minutes until onion is translucent and just beginning to brown
2. Add kale and toss with cooked veggies
3. Add water, beans, and seasonings
4. Cook in a slow cooker 6-8 hours on low
5. Taste and adjust seasonings. It really does need quite a bit of salt – the beans just soak it up.

Best served with crusty bread, a drizzle of olive oil, fresh grated Parmesan cheese and a great glass of wine

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2 Comments

Filed under Cooking, For Love of Veggies, Recipes

2 responses to “White Bean and Kale Soup

  1. Pingback: October Menu Plan | Cook, Clean, Repeat…

  2. Pingback: January Menu Plan | Cook, Clean, Repeat…

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